Category Archives: Vegetarian-ish

carrot and potato mash

  • 4 Idaho potatoes, peeled and cut into 1-inch pieces (6 cups)
  • 3 carrots, peeled and cut into 1/2-inch pieces (2 cups)
  • 2 garlic cloves
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 1. Place potatoes, carrots, and garlic in a medium saucepan. Cover with water. Add a large pinch of salt. Bring to a boil, and cook until completely tender, about 20 minutes.

  • 2. Drain vegetables, reserving 3/4 cup cooking liquid. Return all but 1/4 cup liquid to pot. Add milk and butter, and season with salt and pepper. Mash until smooth, adding remaining liquid to desired consistency.

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Blistered fresh garden Cherry Tomatoes

  • as many  cherry tomatoes that you can get in your garden..
  • A few sprigs thyme or rosemary (I used both)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper

    Preheat oven to 450°. Toss cherry tomatoes with thyme or rosemary and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until tomatoes are blistered and beginning to burst, 20–25 minutes. Let cool.

    Very very fresh tasting

roasted cauliflower steaks

  • 1 large head cauliflower, sliced lengthwise through the core into 4 ‘steaks’
  • 1/4 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1 pinch red pepper flakes, or to taste
  • Salt and ground black pepper to taste

Cooking Directions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Place cauliflower steaks on the prepared baking sheet.

Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.

Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more.

PICKLED RED ONIONS

Ingredients
1 medium red onion, about 5 ounces
1 Tsb sugar
1/2 teaspoon salt
3/4 cup rice vinegar, white wine vinegar, or apple cider vinegar

Flavorings (optional):
1 small clove of garlic, halved
5 black peppercorns
5 allspice berries
3 small springs of thyme
1 small dried chili

Equipment
Kettle for boiling water
Knife and cutting board
Sieve or colander
Clean jar or container

Instructions

  1. Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half.
  2. Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.
  3. Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
  4. Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings.
  5. Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks.

sous vide Bok Choy

Ingredients

  • 1 TBSP Ginger, Minced
  • 2 Cloves Garlic, Minced
  • 1 TBSP Toasted Sesame Oil
  • 1 TBSP Canola Oil
  • 1 TBSP Soy Sauce
  • 1 TBSP Fish Sauce
  • 1 tsp Red Pepper Flake (Gochugaru)
  • 1 lb Baby Bok Choy, Cut in Half Lengthwise
  • 1 TBSP Toasted Sesame Seed
  • 1 TBSP Cilantro Leaves optional
    1. Set up Anova water bath and turn temperature to 80ºC (176ºF).
    2. Place ginger and garlic in a large heatproof bowl.
    3. Heat sesame and canola oil in a small pot over medium heat until the surface is shimmering and giving off small wisps of smoke.
    4. Pour hot oil directly over ginger and garlic (be careful, it will sizzle and bubble up).
    5. Stir in fish sauce, soy sauce, and pepper flake, followed by the bok choy.
    6. Seal in a zip bag or food saver bag
    7. Lower into water bath and cook for 20 minutes.
    8. Remove from water bath and transfer to a serving bowl.
    9. Garnish with sesame seeds and cilantro.

CAULIFLOWER WITH MUSTARD-LEMON BUTTER

1 small head of cauliflower (about 1 3/4 pounds)

1 teaspoon coarse kosher salt

6 tablespoons (3/4 stick) butter

2 tablespoons fresh lemon juice

2 tablespoons whole grain Dijon mustard\

1 1/2 teaspoons finely grated lemon peel

1 tablespoon chopped fresh parsley

 

Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.

Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.

Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEAD Can be made 2 days ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes.

Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.

ROASTED BEETS WITH ORANGE AND CRÈME FRAÎCHE

Good and interesting recipe.Make ahead 2 days in advance

SERVES 6-8

Ingredients

3 lb. beets (about 10 large)
3 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
1 cup crème fraîche
Zest and juice of 1 orange

Instructions

Heat oven to 400°. Place beets in a 9” x 13” ovenproof dish; toss with oil, salt, and pepper. Cover tightly with aluminum foil; bake until tender, 40 minutes. Meanwhile, mix crème fraîche with orange zest and juice. Season with salt and pepper and set aside. [at this point you can refrigerate and keep for 2 days.  just reheat before serving].To serve, transfer beets to a serving platter and drizzle with dressing.